Email to wiccadwoman      

MAIN: Slow Smoked Brisket w/Honey + Hot Sauces

Source of Recipe

carnation037


List of Ingredients

Beef brisket, 10 to 12 pounds, untrimmed
Your favorite barbecue dry rub
honey mustard dipping sauce
super hot bbq sauce
Sliced onions
Hamburger-sliced dill pickles



Recipe

Build a charcoal or wood fire in a barbecue pit. When the coals are glowing red, add soaked hardwood chunks. Allow the fire to cook down until the cooking chamber is 275 degrees F. Meanwhile, season the brisket by rubbing it with the dry rub, coating well on all sides. Let sit at room temperature. When the cooking chamber is the correct temperature, place meat on rack, fat side up, and baste liberally with the Fischer & Wieser’s Texas on the Plate Big Yellowback Moppin' Sauce. Cook the meat for 8 to 10 hours, depending on its size. Turn and baste often. Maintain a cooking temperature of around 220-250 degrees F, adding more charcoal and wood chunks as needed. For the last hour of cooking, wrap the brisket tightly in aluminum foil. When ready to serve, unwrap the meat and trim off surface fat. Cut the nose end loose from the layer of fat under it and cut out the fat layer. Slice the meat across the grain into thin slices. (Thin slices are more tender
than thick ones.) Serve with a side dish of warmed Fischer & Wieser’s Texas on the Plate Hellfire and Brimstone BBQ Sauce-Purgatory Level and slices of onions and pickles.

8 - 10 servings.